Three Cheese and Herb Penne

6 Servings

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Three Cheese and Herb Penne Ingredients

2 c Grated Cheddar	1 ts Mustard powder
1 c Grated Mozzarella	1/4 ts Grated nutmeg
1/4 c Grated Parmesan	3 c Milk
1 lb Penne pasta	2 tb Minced herbs (dill, parsley,
3 tb Butter	1/2 ts Salt
2 sm Cloves of minced garlic	Pepper
1/4 c Flour

Instructions for Three Cheese and Herb Penne

This recipe is from the annual milk calendar which is distributed free of charge in Ontario (perhaps Canada). My 12 year old daughter decided to try this recipe and she has become the maven of macaroni because of it. Everyone raves and Leah is proud to have a dish as wonderful as her sisters chocolate chip cookies. 1. In a bowl, toss chesses together and set aside. 2. Cook pasta. Drain well. Put into a 13 x 9 baking dish. Set aside. 3. Melt butter in a saucepan over medium heat. Add garlic. Cook for 1 minute. Stir in flour, mustard powder and nutmeg. Gradually whisk in milk, making sure that there are no lumps. Stirring, bring to a boil, reduce heat and simmer for 1 minute. Remove from heat. 4. Set aside 3/4 cup of tossed cheese. Add remaining cheese to sauce a handful at a time. Stir in herbs, salt and pepper. 5. Toss sauce with pasta. Sprinkle with reserved cheese. 6. Place baking dish under broiler for about 1 minute or until cheese is bubbling. Posted to JEWISH-FOOD digest V96 #091 From: Heather Chalmers Date: Mon, 2 Dec 1996 09:41:14 -0500 (EST)

Main Ingredient: CheeseCuisine: Uncategorized